I’m sharing this recipe for white chocolate pecan cookies. This recipe came about one day when I decided to bake some cookies with the ingredients I had to hand. Initially I wasn’t sure of what kind of cookies I wanted to bake but had lots of white chocolate chips and pecans laying around so thought white chocolate pecan cookies sound delicious.
This recipe uses my basic cookie dough which I use in all my cookie recipes, though slightly tweaked. The recipe is easy to prepare and you can have these cookies prepared and ready to eat in hardly any time. These cookies are delicious soft and chewy in the middle with a slight crunch on the outside and the combination of pecans and white chocolate go perfect together.
These white chocolate pecan cookies are so good that they have now become my favourite cookies and my family also love them very much. I had to keep telling my daughter to only take one at a time as she kept coming downstairs and grabbing 3 at a time then trying to sneak upstairs with them without me seeing her.
If you don’t eat or can’t eat nuts then you can still make these cookies and just have white choc cookies which are still amazingly delicious.
Ingredients for White Chocolate and Pecan Cookies
- 225g plain flour (all-purpose)
- ¾ teaspoon bicarbonate soda
- 1 teaspoon cornflour (corn-starch)
- ¼ teaspoon salt
- 1 medium egg
- 1 teaspoon vanilla extract
- 145g unsalted butter (very soft at room temperature)
- 150g soft brown sugar
- 50g caster sugar
- 110g white chocolate chips
- 100g pecan nuts (chopped)
How to Make White Chocolate and Pecan Cookies
1. To a medium size bowl add the plain flour, bicarbonate soda, cornflour and salt. Whisk them together and set aside.
2. To another small bowl, whisk together the egg and vanilla extract and also set aside.
3. To a stand mixer bowl or a mixing bowl add the butter and both the sugars then cream them together using a paddle on a stand mixer or a hand-held mixer. Do this on a medium setting for around 3 minutes.
4. To the creamed butter and sugar, add the egg with the vanilla extract and combine. Add the pecans and white chocolate and mix until they are all incorporated.
5. Add the dry ingredients set aside earlier and mix until it has all come together to form a thick dough.
6. Line a tray with baking paper and roll the dough into small balls. I use a scale for this and weigh out 40g dough for each ball. Place each ball on the baking paper. At this point we won’t be baking them so you can place them close together. Place the tray with the dough balls in the fridge for 2 hours.
7. Preheat the oven to gas mark 4/350oF/180oC/Fan 160oC and line another baking tray with baking paper. If you only have one tray then remove the dough from the fridge and set the dough balls aside on a plate then line that baking tray with baking paper.
8. You can only bake around 6 cookies on one baking tray at once as they do spread so place 6 cookies on the baking tray ensuring they have plenty of space between. The rest of the cookie dough balls can be placed back in the fridge to bake once the first batch has baked. You can also store the excess dough balls in the freezer until needed.
9. Bake for 12 minutes then remove from the oven and allow to cool for 15 minutes on the baking tray then remove and allow to cool completely on a cooling rack.
Recipe Tips
- Remove the eggs and butter from the fridge a few hours before making this recipe. Sometimes I take the butter out the night before.
- I make this recipe using a stand mixer but it can be done by hand. I do find that using a stand mixer or hand mixer gives better results.
- You can use walnuts or hazelnuts instead of pecans if you wish and achieve a similar taste.
- This recipe makes around 20 cookies which is what the nutritional information is based on. If you make less cookies then the calories will be more.
- To ensure the cookie dough is evenly spread to make 20 cookies, I weigh the dough just before I roll them into balls and ensure each ball weighs around 40g each.
- When rolling the dough into balls, if you find the dough too sticky then refrigerate the dough until the dough has firmed up a bit then roll into balls and place them back in the fridge. Don’t allow the cookie dough to become too firm before rolling into balls as it will become crumbly and harder to work with.
- The longer you allow the cookie dough balls to sit in the fridge, the less they will spread when baked.
- The cookies may seem under baked when you remove them from the oven but they will continue to cook when removed.
- If you are freezing the dough balls then they will need a few minutes more baking time. Usually around 16 minutes.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 200kcal | 11.5g | 5.2g | 21.7g |
| Sugars | Fibre | Protein | Salt |
| 13.6g | 0.7g | 2.4g | 0.04g |
Storage
Baked cookies can be stored in an airtight container and can last up to 1 week. Unbaked cookies can be stored in the fridge for around 3 – 4 days or stored in the freezer for a few months and can be baked straight from the freezer. If baking from the freezer, bake the cookies in a preheated oven at gas mark 3/325oF/170oC/Fan 150oC and bake for 16 minutes.
More Chocolate Recipes
- Caramel Shortbread Bars (Millionaires Shortbread)
- The Most Fudgy Peppermint Brownies
- Chocolate Ganache Tarts with Pistachio Nuts
- Toffee Shortbread dipped in Chocolate with Pecan Nuts
White Chocolate and Pecan Cookies
Ingredients
Instructions
- To a medium size bowl add the plain flour, bicarbonate soda, cornflour and salt. Whisk them together and set aside.
- To another small bowl, whisk together the egg and vanilla extract and also set aside.
- To a stand mixer bowl or a mixing bowl add the butter and both the sugars then cream them together using a paddle on a stand mixer or a hand-held mixer. Do this on a medium setting for around 3 minutes.
- To the creamed butter and sugar, add the egg with the vanilla extract and combine. Add the pecans and white chocolate and mix until they are all incorporated.
- Add the dry ingredients set aside earlier and mix until it has all come together to form a thick dough.
- Line a tray with baking paper and roll the dough into small balls. I use a scale for this and weigh out 40g dough for each ball. Place each ball on the baking paper. At this point we won’t be baking them so you can place them close together. Place the tray with the dough balls in the fridge for 2 hours.
- Preheat the oven to gas mark 4/350oF/180oC/Fan 160oC and line another baking tray with baking paper. If you only have one tray then remove the dough from the fridge and set the dough balls aside on a plate then line that baking tray with baking paper.
- You can only bake around 6 cookies on one baking tray at once as they do spread so place 6 cookies on the baking tray ensuring they have plenty of space between. The rest of the cookie dough balls can be placed back in the fridge to bake once the first batch has baked. You can also store the excess dough balls in the freezer until needed.
- Bake for 12 minutes then remove from the oven and allow to cool for 15 minutes on the baking tray then remove and allow to cool completely on a cooling rack.
Elizabeth
These are so good